My homemade rhubarb and gin jam only needs four ingredients and about half hour to make. It is a vibrant and beautiful way to enjoy this fabulous ingredient when it grows in abundance! The distinctly bold and tangy flavour is just wonderful in this easy jam recipe.
What does simple rhubarb gin jam taste like?
The combination of fresh rhubarb and aromatic gin is just so good! The tangy rhubarb paired with the sweetness of the sugar in the jam and the slight hint of warmth from the gin makes this jam a wonderfully fresh recipe everyone will love.
Ingredients needed to make rhubarb and gin jam
- Rhubarb: the tart and tangy flavour of this ingredient works so well together when making rhubarb jam recipes.
- Sugar: I use jam sugar to make this jam with rhubarb as it contains pectin which is needed to help the jam set during the cooking and cooling process.
- Lemon: this unassuming ingredient actually plays a vital role in the making of most jam recipes. In this rhubarb jam easy, lemon not only highlights the sharp flavour of the rhubarb, but it also helps lower the pH, aiding the setting of the jam once cool.
- Gin: brings a subtle aromatic botanical flavour and the subtle heat of alcohol to the rhubarb gin jam. It is not so much that children cannot enjoy it, but enough to bring a little additional layer to the flavour of this irresistible jam.
Recommended tools to make rhubarb and gin jam
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Mixing bowl*: to macerate the rhubarb with the other ingredients for a few hours or overnight before making this rhubarb recipes jam.
- Lemon squeezer*: makes squeezing the juice out of the lemon so much easier!
- Saucepan*: used to cook the old fashioned rhubarb jam recipe in.
- Spatula*: to help with the stirring of the jam rhubarb during cooking. Be careful, hot jam will burn!
- Thermometer*: a very useful tool when making any jam. Heating this easy recipe for rhubarb jam to 105C/220F helps ensure the jam sets properly once cool.
How to make rhubarb and gin jam
Making this delicious condiment is so easy! First mix everything together and leave to macerate. Then transfer it to a saucepan and cook until jammy and delicious. Tip into sterilised jars and chill. That’s it!
Step 1: Place all the ingredients into a large mixing bowl. Stir together until combined, then cover the bowl and set aside for at least 2-3 hours or overnight to macerate.
Step 2: Place a small saucer in the fridge whilst making the jam. This is used to test if the jam is done cooking later.
Step 3: Prepare the jars. Wash the jars in warm soapy water and rinse thoroughly. Place the jars on a baking tray and pop into a warm oven preheated to 140C/285F to dry out for 15-20 minutes.
Step 4: While the jars sterilise, let’s make jam! Tip the mixture from the mixing bowl, juices and all, into a large pan. Heat on low for 10 minutes to dissolve the sugar, then turn up to medium heat and bubble. Stir continuously until thickened and all the rhubarb has broken down. The jam should reach 105C/220F. If you haven’t a thermometer, place a small dollop on the cold saucer and place in the fridge for two minutes. Gently push the jam with your finger after two minutes: if the skin on the jam creases when pushed, the jam is ready. If it is too wet, cook a further couple of minutes and test again.
Step 5: Carefully transfer the jam into the sterilised jars. Screw the lids on securely, and leave to come to room temperature. Once cooled, pop in the fridge to set, at least overnight. Enjoy!
Should frozen rhubarb be thawed before using?
There is no need for you to thaw rhubarb before using in this recipe rhubarb jam, as it is macerated before cooking, which will allow it time to thaw out.
Why macerate the rhubarb
Macerating the rhubarb will help draw out the juices and rhubarb flavour when making this rhubarb jam with pectin. This also serves to help soften the rhubarb too, so it gives a more even texture when cooked into jam. It is not essential, but I would highly recommend it for far superior results!
The best rhubarb for making jam
You can use any rhubarb you like really for making this rhubarb jam recipes, but I prefer to use one that has a strong pink hue to it to give the jam its beautiful colour.
What are the best things to eat with jam?
There are so many delightful ways to enjoy rhubarb jam pectin. Here are just a few ideas:
- Spread it over some warm toast for a delicious breakfast or snack any time.
- Swap out strawberry for rhubarb jamwhen making a Victoria sandwich cake.
- Stir into a bowl of rice pudding for a fruity pop.
- Top some fluffy American pancakes with a generous spoonful before enjoying.
- Serve with some clotted cream as accompaniments when enjoying some delicious scones.
Pro tips for making this rhubarb and gin jam recipe
- Use a pink variation of rhubarb for a pretty coloured jam. You can, of course, use green rhubarb, but it will affect the final colour of the jam, turning it more into a greeny-brown colour instead.
- Ensure you use a jam sugar when making this, rather than just a normal sugar. Jam sugar contains added pectin, which aids in its setting once cooked and is essential in one such as rhubarb, as there is less natural pectin in rhubarb itself.
- Stir the jam often to prevent it from sticking to the bottom of the pan and burning. Always use a spatula or non-metal spoon with a longer handle and be careful of splattering jam as you stir.
- I use a potato masher to mash up any larger pieces of rhubarb once it has cooked down and softened a little as I prefer my rhubarb jam more smooth than chunky.
- Always sterilise your jam jars to help prevent the growth of bacteria. You can either sterilise in a hot oven for 20 minutes or pop the jar and lid into boiling water for 15 minutes before adding the jam.
Troubleshooting
If you have any other questions about this rhubarb jam recipe, please use the comments below to ask away and I will do my best to help. And if you do make this recipe for rhubarb jam, please take a moment to leave a rating and review below. I would love to know how you enjoy making it and following along, plus it really helps others looking for a similar recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know I love seeing all your bakes!
If you love this rhubarb recipes please check these out
Strawberry rhubarb crumble bars. These beauties have a wonderful crumble topping with a beautiful vibrant red fruit filling. Perfect for picnic season, to enjoy during the glorious summer months when both strawberries and rhubarb are in season.
Rhubarb cheesecake (no bake). Make the most of seasonal rhubarb with a delicious no bake rhubarb cheesecake. A simple but wonderful dessert for any occasion!
Mini jam tarts. These adorable little jam tarts are too cute to resist! Beautiful buttery shortcrust pastry filled with your favourite jam, or even a selection of different jams. Perfect little mouthfuls of joy!
And that’s all from me for today! Hope you enjoy making this delectable easy rhubarb jam, and sharing it with loved ones. Until next time! x
Recommended equipment I used *
| Digital kitchen scales | Mixing bowl |
| Saucepan | Lemon squeezer |
| Spatula | Thermometer |
Rhubarb and Gin Jam
24
servings10
minutes25
minutes76
kcal35
minutesMake the most of stunning seasonal rhubarb in this irresistible rhubarb and gin jam!
Keep the screen of your device on
Ingredients
400 g (4 cups) rhubarb
400 g (2 cups + 2 tbsp) jam sugar
0.5 lemon, juice only
50 ml (3 tbsp + 1 tsp) gin
Directions
- Place all the ingredients into a large mixing bowl. Stir together until combined, then cover the bowl and set aside for at least 2-3 hours or overnight to macerate.
- Place a small saucer in the fridge whilst making the jam. This is used to test if the jam is done cooking later.
- Prepare the jars. Wash the jars in warm soapy water and rinse thoroughly. Place the jars on a baking tray and pop into a warm oven preheated to 140C/285F to dry out for 15-20 minutes.
- While the jars sterilise, let’s make jam! Tip the mixture from the mixing bowl, juices and all, into a large pan. Heat on low for 10 minutes to dissolve the sugar, then turn up to medium heat and bubble. Stir continuously until thickened and all the rhubarb has broken down. The jam should reach 105C/220F. If you haven’t a thermometer, place a small dollop on the cold saucer and place in the fridge for two minutes. Gently push the jam with your finger after two minutes: if the skin on the jam creases when pushed, the jam is ready. If it is too wet, cook a further couple of minutes and test again.
- Carefully transfer the jam into the sterilised jars. Screw the lids on securely, and leave to come to room temperature. Once cooled, pop in the fridge to set, at least overnight. Enjoy!
Notes
- Use a pink variation of rhubarb for a pretty coloured jam. You can, of course, use green rhubarb, but it will affect the final colour of the jam, turning it more into a greeny-brown colour instead.
- Ensure you use a jam sugar when making this, rather than just a normal sugar. Jam sugar contains added pectin, which aids in its setting once cooked and is essential in one such as rhubarb, as there is less natural pectin in rhubarb itself.
- Stir the jam often to prevent it from sticking to the bottom of the pan and burning. Always use a spatula or non-metal spoon with a longer handle and be careful of splattering jam as you stir.
- I use a potato masher to mash up any larger pieces of rhubarb once it has cooked down and softened a little as I prefer my rhubarb jam more smooth than chunky.
- Always sterilise your jam jars to help prevent the growth of bacteria. You can either sterilise in a hot oven for 20 minutes or pop the jar and lid into boiling water for 15 minutes before adding the jam.